Pink salmon with marinade
Composition / ingredients
6
servings:
Step-by-step cooking
Step 1:
Pre-cleaned of scales, fins and entrails, fish, cut into portions.
Step 2:
Salt and roll in flour.
Step 3:
Pour vegetable oil into a preheated frying pan and fry the fish for 2 minutes on each side.
Step 4:
Put in the roaster and start cooking the marinade.
Step 5:
Fry the chopped vegetables until they are half cooked, add tomato paste and continue cooking for a couple more minutes. Add water, spices, vinegar and continue to simmer the marinade for another 3 minutes.
Step 6:
We spread the finished marinade on the fish, cover it with a lid and put it in the oven for 20 minutes, at a temperature of 200 degrees Celsius.
Step 7:
Can be served both as a hot dish and as a cold dish. Thank you for watching and reading my recipe. Bye for everyone and bon appetit.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
